Savoury Salmon Cakes

Savoury Salmon Cakes


A fantastic starter, these crispy salmon cakes are bursting with bright flavours and the perfect touch of heat.


1/3 cup Paniermehl - Breadcrumbs
170 g smoked salmon
1/4 cup red bell pepper, minced
lemon zest
2 tbsp parsley, chopped
1 pinch/es of cayenne pepper
to taste salt and pepper
2 eggs, beaten
tapioca flour
2-3 tbsp vegetable oil


  • In a large mixing bowl add the flaked salmon, bell peppers, lemon zest and juice, parsley, cayenne and a bit of salt and pepper.
  • Stir well to combine.
  • Add the egg and breadcrumbs to the bowl and mix well so all the ingredients are well combined.
  • In a large sauté pan with deep sides warm 2 tablespoons of oil on medium heat.
  • Spread some tapioca flour onto a cutting board.
  • Divide the salmon mixture into 6 patties as evenly sized as possible.
  • Dust each patty with a bit of tapioca flour and fry them in batches 3 at a time in the hot oil.
  • Cook for about 3 to 4 minutes per side till golden brown and a nice crust is formed, pressing down slightly as you turn them.
  • You may need to add more oil to the pan to fry the second batch of patties.
  • Serve straight away with a wedge of fresh lemon if desired. Makes 6 Salmon Cakes.
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